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Franke Eggplant Casserole Copycat

Here's how you make Franke Eggplant Casserole Copycat
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  • Servings: 8
  • Prep: 30m
  • Cook: 60m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 2 cups eggplant (cooked and drained)
  • 1 cup onion, chopped
  • 28 ounces tomatoes, drained (1 can)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces American cheese, grated (1 1/2 cups)
  • 4 eggs, beaten
  • 1 1/2 cups cornbread crumbs
  • 6 tablespoons butter
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 375 degrees.

  • Step 2: Lightly grease a baking dish.

  • Step 3: Peel and cut eggplant into cubes.

  • Step 4: Cook until tender in water and drain thoroughly.

  • Step 5: Place eggplant in a large bowl and add salt, pepper to taste.

  • Step 6: Sauté onion in 2 tablespoons oil and butter.

  • Step 7: Add eggplant and tomatoes.

  • Step 8: Mash with a potato masher.

  • Step 9: Stir until mixture looks like scrambled eggs.

  • Step 10: Stir in cheese, eggs and 3/4 cup cornbread crumbs.

  • Step 11: Pour into buttered pam sprayed 9x13 casserole dish and top with remaining crumbs.

  • Step 12: Dot with butter.

  • Step 13: Bake 350°F for 25 minutes.

We hope you enjoy this recipe!

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